Omelettes with roasted peppers and tuna

Name: Omelettes with roasted peppers and tuna
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 can(s) (à 185 g) Tuna (in own juice); 1 glass (370 ml) red roasted peppers in brine; 2 Garlic cloves; 40 g Parmesan cheese; 5 TABLESPOONS Oil; 8 fresh eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5 TABLESPOONS Olive oil; 1 Stalk Thyme

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 can(s) (à 185 g) Tuna (in own juice)
1 glass (370 ml) red roasted peppers in brine
2 Garlic cloves
40 g Parmesan cheese
5 TABLESPOONS Oil
8 fresh eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
5 TABLESPOONS Olive oil
1 Stalk Thyme

Directions

1
Drain the tuna and tear it up. Drain peppers and cut into thin strips. Peel and chop the garlic. Finely slice parmesan cheese
2
Heat 1 tablespoon of oil in a frying pan and fry the peppers. Add the garlic, fry for about 1 minute, place in a bowl, add the tuna and half the parmesan. Separate the eggs. Beat the egg whites until stiff. Season with salt and pepper. Fold into the paprika-tuna mixture
3
Heat 1 tablespoon of oil in a frying pan (14.5 cm Ø) and let 1/4 of the omelette mass falter for 5-6 minutes. Place the omelette warm on a plate. Add 2 egg yolks. Keep warm in the oven. Process remaining omelette mixture and eggs in the same way. Wash the thyme, remove the leaves and sprinkle over the omelettes. Sprinkle the rest of the Parmesan shavings over the omelettes and serve